This dish has a lovely mild, 'golden' flavour and can be served on rice or with chapattis. Sometimes I throw in some grated carrot or finely chopped broccoli when I add the lentils, just so I can sneak some extra vegetables in. And I often soak the lentils in the morning (in the stated three cups of water), if I think of it. Although this is not necessary, it has the benefit of boosting the lentils' vitamin and mineral content, plus reducing cooking time. When it's time to put the lentils into the dhal, I just tip the soaked lentils in, water and all.
| 1 cup split red (orange) lentils 3 Tbs butter/marg. 1 large onion, peeled and finely chopped 3 garlic cloves, crushed 2 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 1/2 tsp chilli powder, opt. 1 tsp salt up to 1 Tbs lemon juice, according to taste 3 cups water |
-Melt the butter in a heavy-bottomed saucepan; add the onion and garlic and sauté over a gentle heat until the onion is soft;
-Add all the spices and salt and sauté for one or two minutes;
-Add the washed and drained lentils, the lemon juice, and the water;
-Bring to the boil, then lower the heat and simmer uncovered for 15-20 minutes. Stir regularly and add extra water if necessary.